Ingredients for Ragu Al Sardo Sardinian Meat Sauce
- Extra Virgin Olive Oil
- Yellow Onion
- Garlic Cloves
- Fresh Italian Parsley
- Ground Turkey
- Crushed Red Pepper Flakes
- Saffron Thread
- Crushed Tomatoes
- Salt And Pepper
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How to Make Ragu Al Sardo Sardinian Meat Sauce
- Finely chop 1 medium yellow onion. Sauté in 2 tablespoons of olive oil over low heat for 5-7 minutes, until softened and translucent.
- Add 2 cloves of minced garlic and 1/4 cup of chopped fresh parsley. Increase heat to medium and sauté for 2 minutes, until fragrant.
- Add 1 pound ground turkey, 1/2 teaspoon red pepper flakes, and a pinch (about 1/8 teaspoon) of saffron threads. Cook, breaking up the meat with a wooden spoon, until the turkey is cooked through but not browned (about 8-10 minutes).
- Stir in 2 (28-ounce) cans of crushed tomatoes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer.
- Reduce heat to low, partially cover, and simmer for 25 minutes, stirring occasionally, allowing the flavors to meld.
- Taste and adjust seasoning as needed before serving.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
47g
Fat
18g
Carbs
7g
